Chicken Leg Quarters: More Bang for Your Buck

Chicken leg quarters are one of the most budget-friendly cuts of poultry and are loaded with great flavor, so it’s the perfect choice for buying extras to freeze for later meals. Why not bulk cook some chicken leg quarters over the weekend using this Roasted Chicken Leg Quarters recipe so you’ll have plenty of meal options for the week? Like chicken quesadillas, chicken soup, and more.

Roasted Chicken Leg Quarters

Serves 4


chicken leg quarters, trimmed
Freshly ground black pepper
¼ teaspoon
garlic powder
¼ teaspoon
dried thyme
1 teaspoon
1 teaspoon
seasoning salt
3 tablespoons
vegetable oil


Preheat oven to 400 degrees F. Set a rack inside a large roasting pan. Pat chicken leg quarters dry with a paper towel, then lay the chicken leg quarters on the rack. Season chicken with salt and black pepper. Place garlic powder, dried thyme, paprika, seasoning salt, and vegetable oil in a small bowl; whisk to combine. Baste chicken leg quarters generously with the oil mixture. Roast chicken for 30 minutes. If there are any pan drippings, spoon some of the pan drippings over the chicken. If there are no pan drippings, make another half batch of the oil mixture and baste the chicken. Continue roasting chicken until juices run clear, about 30 to 45 minutes more.